食品与机械2017，Vol.33Issue(4)：184-189,6.DOI:10.13652/j.issn.1003-5788.2017.04.036
野木瓜果汁非酶褐变复配抑制剂的优化
Study on the Optimization of the Compound Inhibitor of Non-enzymatic Browning in Stanuntonia chinensis juice
摘要
Abstract
To optimize the compound inhibitor of the non-enzymatic browning in Stanuntonia chinensis juice,four inhibited single factor experiments,i.e.,EDTA-Na2 (X1),Sodium D-isoascorbate (X2),L-cysteine (X3) and Citric Acid (X4),were used as the independent variables,while the non-enzymatic browning inhibition rate (Y) was regarded as the dependent variable.Moreover,the response surface experiments were undertaken by Box-Behnken design and process the data by Expert 8.0.With the Response Surface Methodology (RSM),the optimal inhibited process parameters of non-enzymatic browning in the S.chinensis juice was found to be combination of 0.001 1％ EDTA-Na2,0.212 6％ Sodium D-isoascorbate,0.543 4％ L-cysteine and 0.191 7％ citric acid.In that condition,the inhibition rate was 77.14％.关键词
野木瓜果汁/非酶褐变/抑制/复配Key words
Stanuntonia Chinensis juice/non-enzymatic browning/inhibition/Compound引用本文复制引用
崔霖芸..野木瓜果汁非酶褐变复配抑制剂的优化[J].食品与机械,2017,33(4):184-189,6.基金项目
贵州省科技计划项目(编号:黔科合LH字[2016]7417号) （编号:黔科合LH字[2016]7417号）
遵义市科技局项目(编号:遵市科合社字[2013]19号) （编号:遵市科合社字[2013]19号）
